How to Cook Dried Chickpeas

Three methods we use in the kitchen;

• Long soak and simmer on the stovetop, which takes about 10 hours or overnight plus 2 hours
• Quick soak and simmer on the stove, which takes about 3 hours
• In the Slow Cooker, 4 hours on high heat or 8 hours on low heat
• In a pressure cooker (like an Instant Pot), about 1 hour

Note: Dried chickpeas triple in size when cooked. So 1 cup of dried chickpeas will make about 3 cups of cooked chickpeas.

For the long soak method, add the chickpeas to a large bowl and cover them with several inches of water. As the beans rehydrate, they triple in size — adding plenty of water is key. Soak the chickpeas for 8 hours or overnight. After, drain and rinse them well.

Add them to a large pot, cover it with several inches of water, and bring everything to a boil. Reduce the heat and simmer until they reach your desired tenderness, 1 ½ to 2 hours.

When simmering, you can keep the pot lid off or on, but slightly ajar (allowing some steam to escape while cooking).